Recipe Booklet
BASIC TO GOURMET SKILLET RECIPES
Instruction
Booklet
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THE CUISINART™ELECTRIC SKILLET
RECIPES
TRADITIONAL PANCAKES
Makes 12 servings
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup reduced-fat milk
3 tablespoons unsalted butter, melted
1/2 cup lowfat plain yogurt
Preheat Cuisinart
Combine flour, baking powder, sugar and salt in a medium mixing bowl.
Beat eggs into milk with a whisk or spoon; pour in butter and stir to
combine. Make a hole in the center of the flour mixture; pour the liquid in,
stirring gently until the batter has just come together. It will have some
lumps. Do not over-beat or the pancakes with be tough.
For each pancake, pour 1/4 cup batter onto Skillet (you will get 6 pancakes
per batch). Cook 2 minutes, or until bubbles have formed on top and
bottom is lightly browned. Turn pancakes and cook other side until done,
about 1-1/2 or 2 minutes more. Repeat with remaining batter.
Variations:
Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe.
Stir in gently after blending batter.
Pecan pancakes: add 1/2 – 2/3 cup chopped, toasted pecans to batter.
Calories 99 (37% from fat) • carb. 12g • pro. 3g • fat 4g • sat. fat 2g
™
Electric Skillet to 325F°.
Nutritional information per pancake:
• chol. 44mg • sod. 178mg • calc. 34mg • fiber 0g
CORNMEAL PANCAKES
Makes 12 servings
1/2 cup all-purpose flour
6 tablespoons yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup lowfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons honey
Preheat Cuisinart
Combine flour, cornmeal, baking powder and salt in a medium mixing bowl.
Beat eggs into milk with a whisk or spoon; pour in butter and stir to
combine. Make a hole in the center of the flour mixture; pour in the liquid
mixture, stirring gently until the batter has just come together.
Pour 1/4-cup batter onto Skillet (you will get 6 pancakes about 3 to
3-1/2-inch per batch). Cook 2 minutes, or until bottom is lightly browned.
Turn pancakes and cook other side until done, about 1 to 1-1/2 minutes
more. Repeat with remaining batter.
Calories 81 (36% from fat) • carb. 11g • pro. 2g • fat 3g • sat. fat 1g
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Electric Skillet to 275F°.
Nutritional information per pancake:
• chol.36mg • sod. 125mg • calc. 20mg • fiber 0g
STUFFED FRENCH TOAST
Makes 8 servings
1pound loaf challah or brioche bread, unsliced
8ounces reduced fat cream cheese, room temperature
1/4 cup strawberry preserves (not jelly)
6 large eggs, lightly beaten
1-1/2 cups half-&-half
1 teaspoon vanilla
4 teaspoons unsalted butter, divided
2
Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long
side of each piece, about 3/4 of the way through. (Use a serrated knife.)
Combine cream cheese and preserves thoroughly. Stuff each pocket with
about 2 tablespoons filling, then pat pocket flat with your fingers.
™
Preheat Cuisinart
Electric Skillet to 300°F.
Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13inch baking pan. Soak 4 filled slices of bread for at least 10 minutes, turning
several times. (Let the remaining 4 slices soak in the batter while the first
batch cooks.)
Melt 2 teaspoons butter in the Skillet and cook 4 slices at a time, for about
6 to 8 minutes a side, or until nicely browned. Remove and keep warm on a
rack in a 200°F oven. Melt the remaining 2 teaspoons butter and cook
second batch.
Serve with maple syrup, raspberry syrup or powdered sugar.
Nutritional information per serving:
Calories 360 (44% from fat) • carb. 38g • pro. 12g • fat 17g • sat. fat 9g
• chol. 141mg • sod. 485mg • calc. 153mg • fiber 0g
MONTE CRISTO SANDWICH
Makes 4 servings
3tablespoons Dijon-style mustard
3tablespoons reduced fat mayonnaise
8 slices best quality sandwich bread
8 ounces Jarlsberg or Gruyère cheese, sliced thin
6 ounces Black Forest ham
3 large eggs
Combine mustard and mayonnaise; spread on each slice of bread. Make the
sandwiches by covering each of 4 slices with a layer of cheese, a layer of
ham and 1 more layer of cheese. Top with the remaining slices of bread.
Preheat Cuisinart
each of the sandwiches to coat evenly. Cook sandwiches until the cheese
has melted and the bread is nicely browned on each side, about 10-12
minutes.
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Electric Skillet to 300°F. Beat eggs until frothy and dip
Nutritional information per serving:
Calories 492 (51% from fat) • carb. 29g • pro. 29g • fat 26g • sat. fat 12g
• chol. 228mg • sod. 1527mg • calc. 464mg • fiber 1g
PHILLY CHEESE STEAK SANDWICHES
Makes 4 servings
1 teaspoon vegetable oil
2 cups thinly sliced onions (about 2 medium)
2red or green bell peppers, cored, seeded and thinly sliced
6 ounces provolone cheese (or American, cheddar or mozzarella)
4 oval sandwich rolls, sliced in half
1pound of thinly sliced beefsteak (eye of round, or sirloin)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat Cuisinart
™
Electric Skillet to 300º F; add oil and stir to coat surface.
Cook onions and peppers together for 2 minutes; add 1/2 cup water and
stir until onion/pepper mixture is soft and water has evaporated, about
3-4 more minutes. Remove mixture and keep warm. Warm buns until lightly
toasted. Place 1-1/2 ounces of cheese on each warm bun.
Raise heat to 350°F; season meat with salt and pepper. Sear each piece for
1 or 2 minutes per side, until nicely browned; do not overcook or meat will
be tough. Place meat on cheese, and top with onions and peppers.
Nutritional information per serving:
Calories 609 (37% from fat) • carb. 40g • pro. 53g • fat 25g • sat. fat 11g
• chol. 126mg • sod. 918mg • calc. 394mg • fiber 2g
CREOLE EGGS
Makes 6 servings
1 tablespoon vegetable oil
1 yellow pepper, cored, seeded and chopped
1green pepper, cored, seeded and chopped
1 cup chopped onion
1/2 cup chopped celery
3
2 cans (14 ounce each) diced tomatoes, juices drained
1 cup tomato sauce
1 tablespoon Worcestershire sauce
3/4 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon kosher salt
6 large eggs
Paprika for garnish
Preheat Cuisinart
™
Electric Skillet to 200°F; add oil. Stir to coat bottom of
Skillet; add yellow and green peppers, onion and celery. Cook, stirring for
1 minute; cover skillet and steam for 4-5 minutes, until softened. Add
tomatoes, tomato sauce, Worcestershire, oregano, thyme and salt. Cook
uncovered for about 20 minutes or until slightly thickened.
Use the bowl of a serving spoon to create 6 indentations in the sauce;
break an egg into each. Cover and cook until opaque and cooked through,
about 10 minutes.
To serve, dust egg tops with paprika. Serve over toasted English Muffins.
Nutritional information per serving:
Calories 139 (36% from fat) carb. 17g • pro. 7g • fat 6g • sat. fat 1g
• chol. 142mg • sod. 611mg • calc. 68mg • fiber 4g
SOUTHWESTERN SCRAMBLE
Makes 12 servings
18 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1-1/2 teaspoons extra virgin olive oil
1-1/2 teaspoons unsalted butter
1 medium onion, peeled and chopped
1green pepper, cored, seeded and cut in 1/4-inch dice
1red pepper, cored, seeded and cut in 1/4-inch dice
1 jalapeño pepper, cored, seeded and finely minced
1 can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled,
seeded and diced fresh tomato)
3 ounces reduced fat cream cheese, chilled, cut into small pieces
8 ounces lowfat sharp cheddar cheese
2 tablespoons chopped fresh chives
Break 18 eggs into a medium bowl; add salt and pepper and whisk until
well combined.
Preheat Cuisinart
™
Electric Skillet to 300°F; add olive oil and butter. Add
onion, green and red peppers, jalapeño and tomato; cook 1 minute. Reduce
heat to 200º, cover, and cook vegetables (stirring occasionally) until almost
softened, about 5 minutes.
Add eggs; let cook 30 seconds. Stir, then add cream cheese. Cook, stirring
gently until cream cheese is well incorporated. Add cheddar; cook until
eggs are scrambled, about 5 minutes. Garnish with fresh chives.
Nutritional information per serving:
Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g
• chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g
BREAKFAST FRITTATA
Makes 12 servings
1-1/2 tablespoons unsalted butter
1-1/2 tablespoons extra virgin olive oil
1-1/2 cups chopped bell peppers (a mix of red, yellow & green is nice)
1 cup chopped onion
18 large eggs
1 cup reduced fat cheddar cheese, shredded
1/2 cup grated Parmesan cheese
4 ounces ham, cut in 1/4-inch dice
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon *Tabasco
2 tablespoons chopped parsley, for garnish
Preheat Cuisinart
™
Electric Skillet to 200°F; add butter and olive oil. When
foam subsides, add peppers and onions. Cook, stirring for 1 minute. Cover
Skillet and steam for 4-5 minutes, until softened.
Beat eggs until well mixed; stir in cheddar, Parmesan, ham, thyme, salt and
Tabasco
®
. Pour into hot Skillet and stir. Cook 15 seconds; stir again.
®
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Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35
minutes total.
Serve hot or room temperature, garnish with chopped parsley, cut in
12 wedges.
Nutritional information per serving:
Calories 176 (62%from fat) • carb.4g • pro. 13g • fat 12g • sat. fat 4g
• chol. 331mg • sod. 313mg • calc. 94mg • fiber 1g
*Tabasco®is a registered trademark owned by the McIlhenny Co.
ASPARAGUS AND PROSCIUTTO PASTA FRITTATA
Makes 12 servings
3/4 teaspoon kosher salt, divided
8 ounces fresh asparagus, trimmed and cut in 1/2-inch pieces,
tips reserved
2green onions, trimmed, cut in 1/8-inch pieces
4ounces prosciutto, thinly sliced, cut in 1/4-inch slivers
8 ounces capellini, or other very thin pasta, cooked according to
package instructions, drained and cooled
18 large eggs, beaten
8ounces lowfat mozzarella, cut in 1/4-inch dice
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon *Tabasco
1 can (14 ounce) diced tomatoes, drained
1/4 cup finely chopped sun-dried tomatoes
1/2 cup grated Parmesan cheese
Preheat Cuisinart
™
Electric Skillet to 400°; add 1/2 cup water with 1/4
teaspoon salt and bring to a boil. Add asparagus tips, cover and steam until
crisp tender, about 1-1/2 minutes. Remove with a slotted spoon and reserve
for garnish. Add remaining asparagus, cover and steam for 1 minute. Add
green onions, steam 1 minute and transfer to a medium size bowl. Add
prosciutto to the Skillet; stir until frizzled and slightly browned, and all
water has evaporated. Remove and reserve. Turn off heat.
Combine cooked pasta with eggs; stir in mozzarella and cooled prosciutto.
Add basil, thyme, remaining 1/2 teaspoon kosher salt, and Tabasco
®
®
.
Combine diced tomatoes and sun-dried tomatoes with the cooked asparagus pieces and green onions; reserve.
Pour half of the egg/pasta mixture into Skillet; smooth with the back of
a spoon. Make a layer of the tomatoes and asparagus, and cover with the
remaining egg and pasta mixture. Sprinkle top with grated Parmesan
cheese and garnish with the asparagus tips. Set temperature to 200°F,
cover, and cook until top looks solid and edges are slightly browned, about
60-70 minutes.
Cut into 12 wedges and serve warm or at room temperature.
Nutritional information per serving:
Calories 278 (48% from fat) • carb. 15g • pro. 20g • fat 14g • sat. fat 6g
• chol. 354mg • sod. 548mg • calc. 246mg • fiber 1g
*Tabasco®is a registered trademark owned by the McIlhenny Co.
WHITE & SWEET HASH BROWN POTATOES
Makes 12 servings
1-1/2 tablespoons unsalted butter
1-1/2 tablespoons extra virgin olive oil or vegetable oil
1-1/2 pounds russet potatoes, skins on, cut in 1/2-inch dice
1/2 pound sweet potato, peeled, cut in 1/2-inch dice
1 cup chopped red pepper
1 cup chopped onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1 tablespoon chopped parsley
Melt butter and oil in Cuisinart
white potatoes, sweet potatoes, red pepper, onion, salt, pepper, and thyme;
gently, but thoroughly stir to coat with butter.
Cover Skillet and turn heat to 350°; cook/steam for 10 minutes. Stir; cover
again for 3 minutes. Remove cover, stir, and brown the potatoes for 5 more
minutes.
Garnish with parsley and serve.
™
Electric Skillet set on “WARM”. Add the
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Nutritional information per serving:
Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 127 • calc. 35mg • fiber 3g
FRESH SALMON & POTATO HASH
Makes 6 servings
1-1/2 pounds fresh salmon fillets, boneless, skinless,
cut in 1-inch cubes
3/4 teaspoon kosher salt, divided
1 tablespoon extra virgin olive oil
1 pound Huston’s Yukon Gold
3/4-inch dice
1 cup sliced celery (cut on the bias in 1/2-inch slices)
3/4 cup diced yellow pepper (cut in 3/4-inch pieces)
8 ounces asparagus, tough ends trimmed, cut in thirds
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1/2 cup half-&-half
1 teaspoon dill weed
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives (optional)
Preheat Cuisinart
™
Electric Skillet to 375°F. Season salmon with 1/2
teaspoon salt and place in a single layer in skillet. Cook uncovered, turning
pieces over 2-3 times, until nicely browned, about 4 minutes. Remove from
Skillet and keep warm.
Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce heat
to 300°F. Add celery, peppers, asparagus, shallot, garlic, and remaining 1/4
teaspoon salt; cover and cook until vegetables are just tender, about 5 minutes. Add half-&-half and dill; cook uncovered until liquid is reduced and
thickened, about 4 minutes. Return salmon to the Skillet, 1-2 minutes.
Garnish with parsley and chives.
Nutritional information per serving:
Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g
• chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g
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Potatoes, unpeeled, cut in 1/2 to
POTSTICKERS
Makes 50 servings
12 tablespoons wood ear mushrooms
1/4 pound ground lean pork
1/4 pound ground turkey
2green onions, chopped
1/2 cup water chestnuts, finely chopped
1/4 cup chopped shiitake mushrooms, finely chopped
1/2 tablespoon minced fresh ginger
1-1/2 tablespoons light soy sauce
1/2 tablespoon toasted sesame oil
1/2 tablespoon dry sherry
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
50 wonton wrappers
2 teaspoons vegetable or peanut oil
water
Soak wood ear mushrooms in 1 cup boiling water for 30 minutes; drain and
chop finely.
Combine pork, turkey, green onions, water chestnuts, shiitakes and ginger
in a medium bowl. Season with soy, sesame oil, sherry, salt and pepper;
mix filling ingredients well.
Place wonton skins on flat surface with one point facing north (away from
you). Dampen the edges with a bit of water. Place 1 teaspoon filling in
center; fold bottom point up, making a triangle. Either crimp all edges like
a pleat or fold up the 2 end points, and pinch to seal.
™
Preheat Cuisinart
coat bottom of Skillet. Place half the batch (about 25) pot stickers in a
single layer. Cook for 3-4 minutes or until one side is browned. Add 1 cup
water; cover Skillet. Bring to a boil, then reduce heat to 200°F. Cook 8-10
minutes or until water has evaporated, and pot sticker dough is tender.
Serve with dipping sauce.
Calories 36 (27% from fat) • carb. 5g • pro. 2g • fat 1g • sat. fat 0g
Electric Skillet to 300°F and add 1 teaspoon oil; swirl to
Nutritional information per serving:
• chol. 3mg • sod. 63mg • calc. 5mg • fiber 0g
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GINGER DIPPING SAUCE
Makes about 3/4 cup
2green onions, trimmed and cut in 1/8-inch slices
2 tablespoons chopped cilantro leaves
1 tablespoon finely chopped fresh ginger
1 teaspoon minced garlic
1/4 teaspoon freshly ground pepper
1/2 cup light soy or tamari sauce (seasoned if available)
1/2 cup rice wine vinegar (seasoned if available)
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Combine green onions, cilantro, ginger, garlic and pepper. Stir together soy,
vinegar, lime juice and sesame oil; add to vegetable mixture and whisk to
combine, or transfer to a jar and shake.
Serve with pot stickers or use as a marinade for chicken, fish, shrimp, pork
or beef.
Nutritional information per serving:
Calories 2 (27% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0 mg • sod. 72mg • calc.1mg • fiber 0g
SAUSAGE BITES IN MUSTARD WINE SAUCE
Makes 12 appetizer servings
1 pound smoked chicken or turkey sausage
2 tablespoons extra virgin olive oil
1 onion, peeled and cut in 1/2-inch quarter moons
1 cup dry white wine
2tablespoons Dijon-style mustard
2 tablespoons chopped parsley
Cut sausages on the diagonal in 1/2-inch slices. Preheat Cuisinart
Skillet to 400°F; add oil and stir to coat surface. Add onions and cook
1 minute; add sausages and cook until lightly browned, about 4 minutes.
Pour in wine; boil rapidly, stirring until reduced by about 3/4, 4-5 minutes.
™
Electric
Reduce heat to Warm; stir in mustard. Cook until completely coated and
slightly thickened, 2-3 minutes. Garnish with parsley.
Serve as an appetizer.
Nutritional information per serving:
Calories 97 (47% from fat) • carb. 4g • pro. 6g • fat 5g • sat. fat 2g
• chol. 20mg • sod. 595mg • calc. 6mg • fiber 0g
HONEY TOASTED NUTS
Makes 20 servings
1 tablespoon unsalted butter
1/2 cup honey
1 cup shelled almonds
1cup shelled walnuts
1 cup shelled pecans
1cup shelled, blanched hazelnuts
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1 cup raisins
Preheat Cuisinart
nuts to coat thoroughly. Add cinnamon, salt, cloves, and pepper. Cook,
stirring often to prevent burning, for about 10 minutes or until nuts are light
brown. Add raisins and mix.
Cool mixture on a baking sheet covered with aluminum foil. Break up
clusters if desired and serve as snack or topping for ice cream.
Calories 211 (61% from fat) carb. 18g • pro. 4g • fat 15g • sat. fat 2g
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Electric Skillet to 275°F; melt butter and honey. Stir in
Nutritional information per serving:
• chol. 2mg • sod. 36mg • calc. 41mg • fiber 2g
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SKILLET TZIMMES
Makes 12 servings
1-1/2 pounds sweet potatoes, peeled, cut in 1/2-inch quarter moons
1 pound baby carrots
1 cup dried cranberries
1 cup dried plums
1 cup dried apricots
1 cup golden raisins
2 tablespoons brown sugar, lightly packed
1 teaspoon kosher salt
1/2 teaspoon cinnamon
2 tablespoons unsalted butter,
(or margarine for a more traditional dish)
1/2 cup orange juice, room temperature
1/2 cup apple juice, room temperature
Combine sweet potatoes, carrots, cranberries, plums, apricots, and raisins
in a large mixing bowl. Sprinkle with brown sugar, salt and cinnamon; mix
thoroughly, but gently.
Preheat Cuisinart
™
Electric Skillet to 250°F, melt butter and stir in Tzimmes
mixture to coat. Pour in orange and apple juices. Bring to a boil. Reduce
heat to simmer and cook until vegetables are tender, stirring every 15-20
minutes. Serve hot.
Nutritional information per serving:
Calories 234 (8% from fat) • carb. 55g • pro. 3g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 148mg • calc. 40mg • fiber 6g
POTATO PANCAKES
(LATKES)
Makes 12 servings
1 pound russet potatoes, peeled, shredded
1/2 cup grated onion (about 1/2 onion)
2 tablespoons matzo meal
1 tablespoon chopped parsley (lightly packed)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 tablespoons extra virgin olive oil, divided
Squeeze all excess liquid out of potatoes and onions by wrapping up in a
clean towel and gently wringing. Place in a bowl; add matzo meal, parsley,
salt and pepper and toss to mix thoroughly. Stir in egg.
Preheat Cuisinart
™
Electric Skillet to 350°F. Add 1 tablespoon oil and swirl
to coat bottom of pan. Drop pancake mixture by scant 1/4 cup to form
6 cakes – evenly spaced in pan. Press down on top to flatten to about
1/4 inch thickness. Cook about 8-10 minutes or until crispy and light brown.
Repeat, using remaining 1 tablespoon oil. Keep warm on a rack in a
200°F oven.
Serve with warm applesauce.
Nutritional information per pancake:
Calories 67 (66% from fat) • carb. 5g • pro. 1g • fat. 5g • sat. fat 1g
• chol. 18mg • sod. 117mg • calc. 4mg • fiber 0g
SKILLET ROASTED POTATOES
Makes 12 servings
3-1/2 pounds small red new potatoes
1 cup chicken stock, nonfat, low-sodium
2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped parsley
1 tablespoon minced garlic
1 tablespoon lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper.
Preheat Cuisinart
and cook until almost tender, and most of the water has evaporated, 15-18
minutes depending on size.
Lower heat to 200°F; add olive oil, one tablespoon parsley, garlic, lemon
zest, salt and pepper. Toss to combine and cook 1-2 minutes. Do not let
garlic burn.
To serve, garnish with remaining parsley.
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Electric Skillet to 300°F. Add potatoes and stock; cover
8
Nutritional information per serving:
Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 172mg • calc. 64mg. • fiber 5g
ORZO & RICE PILAF
Makes 12 servings
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1-1/3 cups orzo
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 cup long grain white rice
4cups chicken stock, nonfat, low sodium
1 cup water
1 tablespoon freshly chopped parsley
Preheat Cuisinart
coat skillet. When foam subsides, sauté orzo until lightly toasted, about 3
minutes; add onion, celery, garlic, salt and pepper. Stir 1 minute; add rice
and stir to combine. Add stock and water; bring to a boil. Reduce heat to a
simmer; cook until rice is tender and all the liquid has evaporated, about 15
minutes. Stir, turn off heat, cover and let rest for 5 minutes.
To serve, garnish with parsley
Calories 159 (15% from fat) • carb. 29g • pro. 5g • fat 3g • sat. fat 1g
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Electric Skillet to 300°F. Add olive oil and butter; stir to
Nutritional information per serving:
• chol. 3mg • sod. 293mg • calc. 15mg • fiber 1g
GINGERED GLAZED CARROTS
Makes 8 servings
2 pounds baby carrots
1 cup chicken stock, nonfat, low-sodium
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons brown sugar, lightly packed
2 tablespoons unsalted butter
2 tablespoons chopped or candied ginger
1 tablespoon freshly chopped parsley
Preheat Cuisinart
™
Electric Skillet to 300°F. Add carrots, chicken stock, salt
and pepper; cover and bring to a boil. Reduce heat to a simmer and cook
5 minutes or until almost tender.
Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated and the carrots are glazed with sauce, about 5 minutes. Garnish with
parsley.
Nutritional information per serving:
Calories 90 (33% from fat) • carb. 14g • pro. 1g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 189 mg. • calc. 38mg • fiber 3g
GREEN BEANS WITH TOASTED ALMONDS
Makes 4 servings
1 teaspoon extra virgin olive oil
1 tablespoon finely chopped shallots
1 pound green beans, trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1-1/2 teaspoons unsalted butter
2 tablespoons slivered almonds, lightly toasted
Preheat Cuisinart
Add shallots to oil and cook 1 minute. Add beans and season with salt and
pepper; stir to combine. Cook 2 minutes; add 1 cup water, cover and steam
5 minutes. Remove cover and cook until water has evaporated and beans
are tender, 6-7 minutes. Add butter and almonds; toss to coat.
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Electric Skillet to 250°F; add olive oil, but do not stir.
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Nutritional information per serving:
Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 89mg • calc. 56mg • fiber 4g
PAN SEARED ASPARAGUS
Makes 4 servings
1 pound fresh asparagus, ends trimmed, peeled
1 teaspoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
Place asparagus on a flat plate and toss with oil; season with salt
and pepper.
Preheat Cuisinart
™
Electric Skillet to 350°F; add asparagus stalks in one
layer. Cover and cook, stirring 4-5 times, until crisp tender, about
8-10 minutes.
Sprinkle with Parmesan; serve hot.
Nutritional information per serving:
Calories 49 (36% from fat) • carb.5g • pro. 4g • fat 2g • sat. fat 1g
• chol. 2mg • sod. 214mg • calc. 56mg • fiber 2g
PAN ROASTED VEGETABLES
Makes 8 servings
1 tablespoon extra virgin olive oil
3/4 pound white new potatoes, unpeeled, cut in 1-1/2-inch dice
3/4 pound red new potatoes, unpeeled, cut in 1-1/2-inch dice
2large shallots, peeled, cut in half
10 ounces baby carrots, whole
10 ounces green beans cut in half width-wise
2 large cloves garlic, peeled, left whole, slightly crushed
1 teaspoon thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sun-dried tomatoes, slivered
2 tablespoons chopped fresh parsley
Preheat Cuisinart
™
Electric Skillet to 375°F; add olive oil and stir to coat
Skillet. Cook potatoes and shallot halves until lightly browned, about 10
minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme,
salt, pepper and 1/2 cup water. Cover and cook until almost tender and
water has evaporated, about 15-20 minutes; add sun dried tomatoes and
cook 3-4 minutes.
To serve, remove garlic pieces; sprinkle with parsley.
Nutritional information per serving:
Calories 112 (16% from fat) • carb. 22g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 151mg • calc. 70mg • fiber 6g
SHERRY VINEGAR CHICKEN & PEPPERS
Makes 6 servings
6 chicken breast halves (5-6 ounces each), boneless, skinless
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
4 tablespoons extra virgin olive oil
4 cups thinly sliced mixed red, yellow, green and/or orange
bell peppers
1 medium onion, peeled and thinly sliced
4 large cloves garlic, peeled and finely chopped
2 teaspoons herbes de Provence
1/4 cup chicken stock or broth, nonfat, low sodium
1/4 cup sherry
1-1/2 tablespoons sherry vinegar
2 tablespoons freshly chopped parsley
Season the chicken with salt and pepper; dust lightly with flour. Preheat the
Cuisinart
chicken, turning once until golden on both sides, about 6-7 minutes.
Transfer to a plate and cover loosely with foil.
Add the remaining 2 tablespoons of oil to the Skillet; reduce the heat to
™
Electric Skillet to 350°F; add 2 tablespoons of the oil. Sauté the
10
250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover
and cook another 2 minutes. Add garlic; cook 1 minute. Stir in herbes de
Provence, stock and sherry; cook until reduced by half. Add the vinegar.
Return the chicken and its accumulated juices to the Skillet. Reduce heat to
200°F, cover, and simmer until chicken is completely cooked through, about
3 minutes. Garnish with parsley.
Nutritional information per serving:
Calories 274 (15% from fat) • carb. 12g • pro. 43g • fat 5g • sat. fat 1g
• chol.109mg • sod. 226mg • calc. 49mg • fiber 1g
CHICKEN COUNTRY CAPTAIN
Makes 6 servings
1/3 cup all-purpose flour
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 chicken breasts (6 ounces), boneless, skinless
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1 large onion, cut in 1/2-inch pieces
1 yellow pepper, cored, seeded & cut in 1/2 x 2-inch pieces
1 orange or red pepper, cored, seeded & cut in 1/2 x 2-inch pieces
1green pepper, cored, seeded & cut in 1/2 x 2-inch pieces
1 tablespoon curry powder
1 teaspoon thyme
1 bay leaf
2 cans (14 ounce) diced tomatoes with juices
1cup chicken stock, nonfat, low sodium
2/3 cup raisins or currants
4green onions, trimmed and cut in 1/8-inch slices
2 tablespoons freshly chopped parsley
2 tablespoons slivered almonds, lightly toasted
Preheat Cuisinart
and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess.
Pour olive oil into Skillet and swirl to coat bottom. Brown chicken breasts
™
Electric Skillet to 400°F. Combine flour with salt,pepper
about 4 minutes per side or until golden. Remove and keep warm. Reduce
heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3
minutes or until slightly softened. Add curry powder, thyme, and bay leaf;
stir. Add tomatoes and chicken stock; bring to a boil. Add chicken breasts,
loosely cover Skillet, and simmer for 12 to15 minutes.
Remove cover; add raisins and green onions. Simmer for 5 minutes or until
chicken is completely cooked. Remove and discard bay leaf. Garnish with
chopped parsley and toasted almonds. Serve with rice.
Nutritional information per serving:
Calories 463 (26% from fat) • carb. 33g • pro. 54mg • fat 13g • sat. fat 3g
• chol. 136mg • sod. 700mg • calc. 85mg • fiber 5g
CHICKEN AND MUSHROOMS
WITH TARRAGON CREAM SAUCE
Makes 6 servings
6 chicken breast halves (5-6 ounces each), boneless, skinless
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 tablespoon extra virgin olive oil, divided
1 tablespoon unsalted butter, divided
8 ounces white mushrooms, sliced
1/3 cup minced shallots
1/2 cup vermouth or dry white wine
1cup chicken stock, nonfat, low sodium
1 tablespoon freshly chopped tarragon*, divided
1/4 cup sun-dried tomatoes (not packed in oil), slivered, divided
1 cup light cream
Season chicken with salt and pepper.
Preheat Cuisinart
breasts and cook until browned, about 2-3 minutes; turn and cook 2-3
minutes longer. (Do not cook through – they will finish in the cream sauce.)
Remove chicken, cover loosely while making sauce.
Heat remaining oil and butter and brown mushrooms, stirring occasionally,
about 3 minutes. Add shallots; stir constantly for 30 seconds or until soft-
™
Electric Skillet to 300°F; melt oil and butter. Add chicken
11
ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon,
3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2
cup; add accumulated juices from the chicken breasts and cook 1 minute.
Add cream and cook until thickened, about 3 minutes. Push the mushrooms
to one side; return chicken breasts in a single layer. Cover and reduce heat
to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.
To serve, place chicken breasts on a warm plate; cover with sauce and
mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes.
* If you do not have fresh tarragon, substitute fresh parsley and add
3/4-teaspoon dried tarragon with the sun-dried tomatoes.
Nutritional information per serving:
Calories 411 (39% from fat) • carb.7g • pro. 52g • fat 17g • sat. fat 8g
• chol. 163mg • sod. 368mg • calc. 72mg • fiber 1g
PORK CHOPS WITH APPLES & ONIONS
Makes 6 servings
6 pork chops (6 ounce), center cut, boneless
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2cups chicken stock, nonfat, low sodium
1-1/2 pounds onions, peeled and sliced (8 cups)
4 ounces shallots (about 3 large), peeled and sliced
1 pound Granny Smith apples, peeled, cored and sliced
1 tablespoon cider vinegar
1 teaspoon caraway seeds
1/2 teaspoon sage
Cut excess fat from chops and season both sides with salt and pepper.
Preheat Cuisinart
both sides, about 5-6 minutes total. Cover loosely with foil to keep warm.
Add 1/2-cup chicken stock to hot Skillet and stir up the nice brown bits
from the chops, about 1 minute. Add onions, shallots, apples, the remaining
stock, vinegar, caraway and sage. Bring to a boil; lower heat to maintain a
simmer. Cover skillet; cook, stirring occasionally for about 20-25 minutes
until most of the liquid has evaporated and the onions are tender.
™
Electric Skillet to 350°F; sear chops until light brown on
Add chops and their juices to onion mixture; cover and cook until meat
registers 160ºF when tested with an instant-read thermometer, about
10 minutes longer. Serve hot.
Nutritional information per serving:
Calories 453 (29% from fat) • carb. 26g • pro. 55g • fat 15g • sat. fat 6g
• chol. 140mg • sod. 496mg • calc. 41mg • fiber 3g
CAJUN BBQ SHRIMP
Makes 6 servings
1-1/2 cups unsalted butter
3 tablespoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons Worcestershire sauce
1 teaspoon *Tabasco
4 bay leaves
1 teaspoon paprika
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound shrimp (16 – 20)
1 lemon, cut in 6 pieces
Preheat a Cuisinart
™
lots, Worcestershire, Tabasco
thyme, salt and pepper. Cook uncovered for 5 minutes.
Add shrimp; adjust heat to a simmer and cook for 5 minutes; turn shrimp
and cook until opaque, about 3 to 5 minutes longer.
Garnish with lemon wedges. Serve with crusty bread to soak up the sauce.
Calories 613 (71% from fat) • carb. 4g • pro. 41g • fat 48g • sat. fat 29g
• chol. 493mg • sod. 718mg • calc. 119mg • fiber 0g
*Tabasco®is a registered trademark owned by the McIlhenny Co.
®
sauce
Electric Skillet to 200°F; melt butter. Add garlic, shal-
®
, bay leaves, paprika, rosemary, oregano,
Nutritional information per serving:
12
SPICY SAUSAGE AND SHRIMP
Makes 6 servings
1/2 pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inch
rounds (chicken or turkey andouille or chorizo will be
lower in fat)
1 cup sliced celery, (about 2 stalks) cut on the bias in
1/4-inch pieces
1 green bell pepper, peeled, cored, thinly sliced
1 yellow bell pepper, peeled, cored, thinly sliced
1 orange or red bell pepper, peeled, cored, thinly sliced
3 cloves garlic, peeled, crushed, but left whole
3 tablespoons finely chopped shallots
1 cup vermouth or dry white wine
2 cans (14 ounce) diced tomatoes
2tablespoons tomato paste
2 cups chicken stock, fat free, low sodium
2 bay leaves
1 teaspoon marjoram (or oregano)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2-3 drops *Tabasco
1-1/2 pounds large shrimp, peeled and deveined
1 tablespoon freshly chopped parsley
2green onions, thinly sliced
Place sliced sausages in a cold Cuisinart
ture to 300°F. When the sausage pieces are nicely browned, add the celery,
green pepper, yellow pepper, orange pepper and garlic. Cook, stirring, for
about 3-4 minutes, or until vegetables have softened. Add shallots; stir for
30 seconds (do not let burn), then immediately pour in wine. Add tomatoes,
tomato paste, chicken stock, bay leaves, and marjoram. Reduce heat to a
simmer and cook for about 10 minutes, stirring occasionally. Remove garlic
pieces; taste for seasoning. Add salt, pepper and Tabasco
Add shrimp; stir to combine, cover, and cook until shrimp are firm and pink,
about 3 to 4 minutes. Garnish with parsley and green onions. Serve with
rice or crusty bread.
Calories 315 (27% from fat) • carb. 15g • pro. 36g • fat 9g • sat. fat 3g
• chol. 254mg • sod. 830mg • calc. 107mg • fiber 3g
®
sauce or more, to taste
™
Electric Skillet; set the tempera-
Nutritional information per serving:
®
if desired.
*Tabasco
®
is a registered trademark owned by the McIlhenny Co.
SLIGHTLY SPICY SLOPPY JOES
Makes 16 servings
3 pounds very lean ground beef (90-95%)
1 pound onion, chopped
3 cloves garlic, peeled and minced
1 yellow bell pepper, cored, seeded and chopped
1 can (28 ounces) thick tomato purée
1 can (6 ounces) unsalted tomato paste
1 cup beef broth or stock, fat free, low sodium
2 tablespoons brown sugar, lightly packed
2 tablespoons Worcestershire sauce
2-3 tablespoons chipotle chile* with sauce (or to taste),
finely chopped
1 teaspoon kosher salt
Preheat the Cuisinart
chunks with the back of a spoon. Add the onion, garlic and chopped
pepper; stir for 1 minute. Add tomato purée, tomato paste, beef broth,
brown sugar, Worcestershire sauce, chipotle and salt. Bring to a boil, then
reduce heat to a simmer.
Cook for 45 minutes, until slightly thickened. Serve on sandwich rolls.
Calories 186 (43% from fat) • carb. 10g • pro. 17g • fat 9g • sat. fat 3g
*Chipotle peppers in adobo sauce can be found in the specialty food section of most well-stocked grocery stores. Unused Chipotle pepper in sauce
will keep in the refrigerator for up to a week, or may be frozen.
™
Electric Skillet to 350°F; brown meat, breaking up
Nutritional information per serving:
• chol. 51mg • sod. 168mg • calc. 23mg • fiber 2g
13
VEGETARIAN CHILI
Makes 12 serving
2 tablespoons vegetable oil
1-1/2 cups chopped onion
1-1/2 tablespoons chopped garlic
2 jalapeño peppers, seeded and finely chopped
2 tablespoons chili powder
1-1/2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon kosher salt
2red bell peppers, cored, seeded and cut in 1/2 inch pieces
2green bell peppers, cored, seeded and cut in 1/2 inch pieces
2 cups diced zucchini (2 small)
2 cups cut corn (15 ounce bag frozen, thawed)
2 cans (14 ounce) diced tomatoes, juices drained
1 can (15 ounce) black beans, drained
1 can (15 ounce) white beans, drained
1 cup bulgur (cracked wheat)
3 cups vegetable stock
1 tablespoon red wine vinegar
Preheat the Cuisinart
to coat surface. Sauté onion, uncovered, 2 minutes. Cover and cook for
2 minutes. Add garlic and jalapeños, cover and cook 1 minute.
Add chili powder, cumin, coriander, oregano and salt; stir seasonings to
coat onion mixture thoroughly. Add red and green bell peppers, zucchini,
corn, tomatoes, black and white beans and bulgur. Stir to combine. Add
vegetable stock and vinegar; stir. Cover Skillet. Cook until bulgur is tender,
stirring occasionally, about 20 more minutes.
Calories 225 (16% from fat) • carb. 42g • pro. 8g • fat 4g • sat. fat 1g
™
Electric Skillet to 200°F; add vegetable oil and stir
Nutritional information per serving:
• chol. 0mg • sod. 118mg • calc. 73mg • fiber 10 g
VEAL MARSALA
Makes 4 servings
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound veal cutlets (scallopine), pounded very thin
1-1/2 tablespoons extra virgin olive oil, divided
1/2 pound cremini or button mushrooms, sliced
2/3 cup Marsala
1 cup chicken stock, fat free, low sodium
(or veal demi-glace, if available)
1 tablespoon tomato paste (unsalted if available)
2 tablespoons freshly chopped parsley
1/2 teaspoon sage
1/2 teaspoon thyme
1 tablespoon unsalted butter
Combine flour with 1/4 teaspoon salt and the pepper. Dredge each piece of
veal in mixture and shake off excess.
Preheat Cuisinart
to coat Skillet. Add mushrooms in a single layer; cook for 2-3 minutes, or
until nicely browned. Transfer to a warm bowl.
Add 1/2-tablespoon oil; place half the veal in the Skillet and sear until each
side is nicely browned, about 1-2 minutes each. Transfer to a warm platter.
Repeat with the remaining meat. Pour the Marsala into Skillet and deglaze
pan by stirring up the brown bits. Cook until Marsala is reduced by half.
Add stock, tomato paste, 1 tablespoon parsley, sage and thyme; cook for 4
to 5 minutes, until the sauce has thickened slightly. Taste for seasoning and
add remaining salt if desired. Swirl in the tablespoon of butter.
Add the meat back to the Skillet to warm, about 2 minutes. Garnish with
remaining parsley.
Calories 215 (36% from fat) • carb. 7g • pro. 18g • fat 9g • sat. fat 2g
™
Electric Skillet to 350°F; add 1/2-tablespoon oil and stir
Nutritional information per serving:
• chol. 57mg • sod. 343mg • calc. 25mg • fiber 2g
14
SOLE (FLOUNDER) MEUNIÈRE
Makes 6 servings
6 sole or (flounder) fillets, (about 2 pounds)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
4 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
1/2 cup white wine
1 tablespoon fresh lemon juice
Zest of one lemon, finely chopped
1 tablespoon chopped parsley
Cut each fillet in half on the diagonal (this will make the fillets easier to
turn). Combine flour with salt and pepper in a flat bowl; lightly coat fillets,
shaking off excess. Preheat Cuisinart
Melt 2 tablespoons butter and combine with oil. Cut the remaining 2 tablespoons butter into 8 pieces and set aside to chill in refrigerator. Pour 1/2
the olive oil and melted butter mixture into Skillet and stir to coat surface.
Add each fillet and cook for about 3 minutes or until the bottom is lightly
browned. Turn over carefully with a spatula and cook the other side for
1 to 2 minutes, depending on the thickness.
Remove fillets and keep warm. Add wine to Skillet and stir to reduce for I
minute. Add lemon juice and the pieces of cold butter; stir gently as sauce
thickens slightly. Add lemon zest and parsley. Serve over fillets.
Nutritional information per serving:
Calories 270 (47% from fat) • carb. 3g • pro.29g • fat 14g • sat fat 6g
• chol. 93g • sod. 347mg • calc. 35mg • fiber 0g
™
Electric Skillet to 325°F.
PENNE ALLA VODKA
Makes 8 servings
1 pound penne pasta
4 teaspoons extra virgin olive oil
1/2 cup chopped onion
3 cloves garlic, peeled and minced
1 can (35 ounce) Italian plum tomatoes with juices
(unsalted if possible)
1/2 cup vodka
2/3 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon hot pepper flakes (to taste)
2 tablespoons freshly chopped parsley
Cook pasta according to package directions, drain, and reserve.
Preheat Cuisinart
Add onion and cook until softened, about 3-5 minutes. Add garlic and stir
1 minute; do not let burn. Add tomatoes, chopping them up with a spoon.
Bring to a boil; lower heat to simmer and cook uncovered until slightly
thickened, about 10 minutes.
Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season
with salt and hot pepper flakes.
Toss pasta with 1/2 the sauce in a warm bowl. Ladle the remaining sauce
on top. Garnish with chopped parsley.
Calories 589 (424% from fat) • carb. 42g • pro. 9g • fat 29g • sat. fat 12g
™
Electric Skillet to 200°F; add oil and stir to coat surface.
Nutritional information per serving (sauce only):
• chol. 58mg • sod. 910mg • calc. 234mg • fiber 12g
15
BOLOGNESE SAUCE
Makes 8 servings (enough for 1 pound pasta)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1-1/2 pounds lean ground beef (90% lean)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup whole milk
1/8 teaspoon freshly grated nutmeg
1 cup dry white wine
2 cans (14 ounce) diced tomatoes, with the juices
1/4 cup tomato paste
1 cup beef stock, nonfat, low sodium
1 pound pasta
Preheat Cuisinart
onion, carrots and celery; cook, stirring, for 3 minutes or until vegetables
are softened. Increase temperature to 350°F. Add ground beef and cook,
breaking up large chunks, until browned, about 5 minutes. Season with salt
and pepper.
Pour in milk and nutmeg; cook until almost evaporated, about 5 minutes.
Add white wine and cook until almost evaporated, about 10 minutes. Add
tomatoes, tomato paste, and beef stock. Lower heat to simmer, 200°F, and
cook uncovered until sauce has thickened and meat is tender, about 1 hour
longer.
To serve, cook pasta according to package instructions, reserving one cup
of cooking water. If sauce seems too thick, add reserved water. Gently
combine hot pasta with meat sauce right in the Skillet.
Calories 253 (47% from fat) • carb. 11g • pro. 18g • fat 13g • sat. fat 5g
™
Electric Skillet to 300°F; melt olive oil and butter. Add
Nutritional information per serving:
• chol. 59mg • sod. 289mg • calc. 73mg • fiber 3g
TURKEY MEATBALLS
Makes 6 servings
1/2 pound ground turkey
1/4 pound turkey sausage
1/2 cup fresh breadcrumbs
1/3 cup chopped onion
1/3 cup chopped parsley
1/4 cup grated Parmesan cheese
1 large egg, beaten
1 clove garlic, peeled and minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons extra virgin olive oil
12 ounces pasta
In a large bowl, stir together the ground turkey, turkey sausage, breadcrumbs, onion, parsley, Parmesan, egg, garlic, salt and pepper. Shape into
1-1/2-inch meatballs.
Preheat Cuisinart
back of a spoon to evenly coat Skillet; add meatballs. Cook for 8-10 minutes, turning every minute or so until all sides are nicely browned. Remove
from pan and set aside while making tomato sauce.
When ready to serve, add meatballs to simmering tomato sauce; cook for
3 minutes or until completely heated through.
Cook pasta al dente according to package directions; drain, saving
1/2 cup cooking water. Toss pasta with 1/2 of the sauce and 1/2 cup pasta
water. Top with remaining sauce and meatballs.
Calories 241 (38% from fat) carb. 18g • pro. 20g • fat 10g • sat. fat 3g
™
Electric Skillet to 300°; add olive oil and spread with the
Nutritional information per serving:
• chol. 84mg • sod. 559mg • calc. 78mg • fiber 0g
16
RUSTIC TOMATO SAUCE
Makes 7 cups (enough for 1 pound of pasta)
1 tablespoon extra virgin olive oil
1 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
3 cloves garlic, peeled and chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
1/2 cup white vermouth or dry white wine
3 cans (14 ounce) diced tomatoes, with juices
2tablespoons tomato paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Preheat Cuisinart
surface.
Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add
oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until
reduced by half. Add the tomatoes and tomato paste.
Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 minutes, stirring occasionally, until thickened slightly. (If serving with Turkey
Meatballs, add them to sauce about 10 minutes before serving.) Taste for
seasoning and add salt and pepper if desired. Remove bay leaf before serving. May be made ahead; cool, cover and chill.
Calories 90 (19% from fat) • carb.14g • pro.2g • fat 2g • sat. fat 0g
™
Electric Skillet to 250°F; add oil and stir to coat
Nutritional information per serving:
• chol. 0mg • sod. 305mg • calc. 67mg • fiber 4g
VANILLA BEAN POACHED PEARS
Makes 10 servings
2 bottles (750 ml) chardonnay (about 6-2/3 cups)
1 cup granulated sugar
1/2 teaspoon whole white peppercorns
2 vanilla beans
5 large Bosc or Bartlett pears (about 8 ounces each)
1/2 lemon
Pour chardonnay into Cuisinart
3 cups water and bring to a boil. Cut the vanilla beans down the middle and
scrape tiny seeds into the wine mixture; add the pods. Cover and simmer
for 10 minutes while preparing the pears.
Squeeze lemon juice into a medium bowl and fill half way with tap water.
Peel, halve and core the pears, leaving stems attached; place in lemon
water. When all the pears are cut, remove from water and add to simmering
liquid. Cover and poach for 20 to 30 minutes or until the pears are just tender.
Turn off heat and cool in wine. To serve, remove pears; bring liquid back to
a boil and reduce by half. Pour over pears and serve with freshly whipped
cream or crème anglaise.
Nutritional information per serving (1/2 pear):
Calories 252 (3% from fat) • carb. 39g • pro. 1g • fat 1g • sat. fat 0g
• chol. 2mg • sod. 8mg • calc. 29mg • fiber 3g
™
Electric Skillet; add sugar, peppercorns and
17
CHOCOLATE CHERRY UPSIDE DOWN CAKE
Makes 24 servings
1/4 cup unsalted butter
1 cup packed light brown sugar
24 ounces sweet pitted cherries
(frozen, thawed, patted dry – about 4 cups)
1 cup unsweetened cocoa powder
1 cup boiling water
6 large eggs
1-1/2 cups light sour cream, divided
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
4-1/3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1teaspoon salt
1cup + 2 tablespoons unsalted butter, cut in 1-inch pieces,
at room temperature
1-1/4 cups packed light brown sugar
1/2 cup reduced fat milk
Preheat Cuisinart
evenly with 1 cup brown sugar and cherries. Turn off heat; reserve.
Place cocoa and boiling water in a medium bowl and stir to blend and
remove all lumps; reserve. Place eggs in a medium bowl; beat lightly. Add
1/2 cup of the sour cream, vanilla and almond extracts; stir until smooth;
reserve. Place flour, cinnamon, baking powder, baking soda, and salt in a
medium bowl; stir to blend; reserve.
Place 1 cup + 2 tablespoons butter in a large bowl with 1-1/4 cups brown
sugar. Using a Cuisinart
increase speed to medium and mix until smooth and creamy, about 2 minutes. Add reserved cocoa and egg mixtures; mix until smooth and creamy,
about 1 minute.
Add half the flour and the remaining sour cream; mix on low speed
40 seconds. Scrape the bowl. Add remaining flour and milk; mix on
low speed until well blended, about 1 minute. Scrape the bowl.
™
Electric Skillet to 200°F and melt 1/4 cup butter. Sprinkle
®
Hand Mixer on low speed, mix for 30 seconds;
Spoon the batter evenly over the brown sugar and cherries. Cover loosely
(prop lid with a wooden spoon handle set to one side near the handles), and
turn Skillet to 350°F for 5 minutes or until it begins to bubble. Turn heat
down to 250° and “bake” cake until it has risen and appears completely
“dry” (no longer looks like wet batter) on top. Turn off Skillet. Loosen edges
with a heat-proof nonstick spatula and cover Skillet with a large platter.
Invert immediately – do not wait – brown sugar/cherry topping may start to
burn with residual heat. Using potholders, lift Skillet straight up. Remove
any cherries that may have stuck to the pan and replace on top of the cake.
Let cool and sprinkle with powdered sugar to serve.
Nutritional information per serving:
Calories 326 (36% from fat) • carb. 48g • pro. 6g • fat 14g • sat. fat 8g
• chol. 87mg • sod. 195mg • calc. 66mg • fiber 2g
18
NOTES:
19
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